1. ATLANTIC
The ones that occur naturally from Canada all the way down the East coast and across the Gulf. Think Bluepoints, Wellfleets, Malpeques, Beausolais. Native to North America.
How to spot them: Smooth shell ridges, uniform in color tear-drop shape. Generally crisper, brinier, and savory (not sweet) finish.
2. PACIFIC
Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’re Native to Pacific coast of Asia and were introduced to the US from Asia in the early 1900s.
How to spot them: They’ve got fluted, pointed shells that are usually rough and jagged. They’re creamy and finish with fruit or vegetal flavors.
3. KUMAMOTO
This oyster used to be lumped in with Pacifics, but it was discovered that they are their own species. Introduced from Japan in 1947.
How to spot them: They are small and deep, like a little cup. Everyone loves them.
HARDER TO GET
4. OLYMPIAS
The only oyster species native to the Pacific Northwest. Almost wiped out during the Gold Rush in San Francisco.
How to spot them: Tiny — even smaller than kumamotos and more shallow — with more intense flavor. A little coppery.
HARDEST TO GET
5. BELONS
Named after the river in France that was famous for them and also called European flats.
How to spot them: They have a sharp intense metallic almost anchovy flavor that some people don’t like, and like most things that are weird and rare, they are costly. Also their flavor really lingers.